1,720,977 research outputs found
CARATTERISTICHE DI FERMENTAZIONE IN VITRO DI ALIMENTI PER CONIGLI: CONFRONTO TRA DUE DIVERSI INOCULI.
No full textEffect of mannanoligosaccharades on in vitro rabbit caecal fermentations: preliminary results
No full textOn-growing turbot (Scophthalmus maximus, Linnaeus 1758) in a landbased aquafarm in Southern Italy: preliminary results
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Effect of dietary supplementation of mannanoligosaccharides on meat fatty acid composition of rabbit
No full textPerformance zootecniche della sogliola comune in funzione della densità di allevamento e del diverso rapporto proteine/grassi della dieta.
No full textEffect of two different protein/fat ratios of the diet on meagre (Argyrosomus regius) traits
Full text linkThe aim of this study was to evaluate the effect of two diets with different protein/fat ratios (P/F) (diet
A: P/F 2.26; diet B: P/F 3.36) on the chemical composition, fatty acid profile and some somatic indexes
of meagre (Argyrosomus regius). The trial was carried out on two groups of meagre raised in two different
sea cages during 15 months. At the end of the production cycle biometric measures as well as
chemical-nutritional analysis of the fillets were conducted on 25 fishes per group. Diet A, with a lower P/F,
furnished animals with higher percentages of mesenteric fat (0.48vs0.41%; P<0.01) and of fillet yield
(51.21vs48.12; P<0.01). Moreover, the fillets obtained with the diet A showed higher percentage of fat
(3.60vs2.41%; P<0.01), lower moisture (74.10vs75.42%; P<0.01), lower losses of water under pressure
(16.73vs20.20%; P<0.01) and after 48 h of refrigeration (3.08vs4.23%; P<0.01). The fatty acids
profile of fillets was affected by the diet. Diet A resulted in a higher level of saturated fatty acids (26.44 vs
23.17% of total lipid; P<0.01) and a lower percentage of polyunsaturated fatty acids (31.56vs36.08%;
P<0.01) in the fillet, mainly due to the lower content of linoleic acid (13.63vs19.77%; P<0.01). The
atherogenic (AI) and thrombogenic (TI) indexes, which resulted very low in the fish of Group B (AI=0.48
vs 0.60, P<0.01; TI=0.33vs0.37, P<0.01), together with the low lipid content of meat in both groups,
confirmed the very high nutritional quality of meagre fillets
Comparison of caecal and faeces fermentation characteristics of ostrich by in vitro gas production technique
No full textEffect of stocking density and protein/fat ratio of the diet on the growth of Dover sole (Solea solea)
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